Linda Ankenman Granata

Research Associate, Department of Food Science and Technology

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CURRENT WORK
Dr. Granata has been a Research Associate for the Food Science and Technology Department at Virginia Tech, with particular research interests in High Pressure Processing. Currently, Dr. Granata is editing the 2nd edition of The Seafood Industry Research on Norovirus and Vibrio spp.

EDUCATION

B.S. Purdue University - Food Science and Technology

M.S. The Ohio State University – Food Science and Technology

PUBLICATIONS

Pressure-Induced germination ans Inactivation of Bacillus cereus Spore and Their Survival in Fresh Blue Crab Meat (Callinectes sapidus) During Storage Microbiological

Physical and Sensory Quality of Vacuum-Packaged Fresh Blue Crab Meat (Callinectes sapidus) Treated with High Hydrostatic Pressure

Alternative Methods to Pasteurization for Apple Juice.